Chunky Beef Chili

Ingredients

• 32 ounce beef broth 
• 16 ounce tomato sauce canned
• 2 tablespoons chili powder 
• 4 pounds chuck roast boneless cut into 1/2-inch pieces
• 2 teaspoons sea salt 
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon ground pepper black
• 1 teaspoon onion powder 
• 1 teaspoon ground oregano 
• 1 teaspoon paprika 
• 1 teaspoon salt 
• 12 ounce tomato paste canned
• 25 servings toppings: tortilla chips shredded sour crushed chopped

Equipment

• dutch oven

Directions

1. Brown meat, in batches, in a Dutch oven over medium-high heat.
2. Remove meat, reserving drippings in Dutch oven.
3. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes.
4. Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender.
5. Serve with cornbread sticks, if desired, and desired toppings.